Mango Shrimp Stir Fry
Ingredients:
For the Stir Fry
1 lb (450g) large shrimp, peeled and deveined
1 large ripe mango, peeled and diced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup of chopped green beans
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil or sesame oil
1 teaspoon smoked paprika
1 ½ teaspoon curry powder
Fresh cilantro or green onions, chopped, for garnish
For the Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon lime juice (about 1 lime)
1 tablespoon brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Salt and black pepper to taste
Instructions:
Prepare the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, honey, brown sugar, lime, ginger paste and sriracha (if using). Set aside.
Cook the Shrimp:
Season shrimp with curry powder, smoked paprika
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the remaining tablespoon of oil.
Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, yellow bell pepper and green beans. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Combine Everything:
Return the cooked shrimp to the skillet.
Add the diced mango and pour in the prepared sauce. Stir everything together and cook for another 2-3 minutes until the shrimp and vegetables are well coated with the sauce.
If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.
Finish and Serve:
Stir in the lime juice and season with salt and black pepper to taste.
Remove from heat and garnish with chopped cilantro or green onions.
Serve the mango shrimp stir fry over steamed rice, noodles, or quinoa.